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The Caterer

Rump of venison with a pigeon roulade and a vegetable pavé – by Willie Little

11 September 2006
Rump of venison with a pigeon roulade and a vegetable pavé – by Willie Little

Ingredients (serves eight)

For the pigeon roulade 4 pigeon breasts
Salt and pepper
2 egg whites
300ml double cream

For the vegetable pavé 2 red peppers, roasted and skinned
2 green peppers, roasted and skinned
2 yellow peppers, roasted and skinned
450g large potatoes, peeled
3 courgettes
Salt and pepper
8 rumps of venison, sinews removed
400ml red wine
300ml veal jus
150g butter

MethodBlend the pigeon and season. Add egg white and blend again. Add cream and blend to a mousseline. Pass through a fine sieve. Roll in clingfilm and poach lightly. Keep hot, and slice to order.

To make the pavé, slice all the vegetables thinly and layer alternately in a deep, lined tray. Place in a bain-marie and cook in a slow oven. Press when cooled.

Pan-fry the seasoned individual portions of venison. Leave to rest, and carve. Deglaze the pan with red wine. Reduce. Add the veal jus, reduce again, and finish with butter.

To serve, cut portions of pavé, reheat in oven, and arrange on a plate with slices of venison and roulade.

Willie Little

Photo © Alan Donaldson

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